| Find out if your occupation is on the dangerous jobs list and what is dangerous about it. Check now!
|
|
|
Beet Salad with Orange Vinaigrette
Rating: 1 / 5
Prep Time: 10 min.
Cook Time: 1 hour 0 min.
Ingredients
4 medium beets
3/4 cup raspberry vinegar
1/4 cup honey
1 tablespoon butter
3 shallots, diced
salt and pepper
1/2 cup grapeseed oil
zest of 1 orange, chopped
6 cups baby greens
Directions
1. Preheat the oven to 350°F.
2. Remove the tops and tails from the beets. Place them in an ovenproof casserole dish with 1/4 cup of the raspberry vinegar, 1 tablespoon of the honey and butter. Add water until the liquid covers about half of the beets. Cover with foil and bake for about an hour (longer if beets are larger). The beets should be tender throughout when pierced with a knife.
3. Whisk the shallots, remaining raspberry vinegar and honey, and salt and pepper together in a mixing bowl. Slowly drizzle the grapeseed oil in while whisking. Add the orange zest.
4. While the beets are still warm, peel and cut them into eighths. (the beets can be stored in the refrigerator for up to 5 days.)
5. Toss the beets with about 1/3 cup of the vinaigrette. (Reserve any remaining vinaigrette in the refrigerator for up to 1 week.)
6. Arrange the beets on a platter and garnish with baby greens.
Nutritional Info
This recipe is high in veggies.
Calories: 130
Carbs: 14g
Fat: 8g
Fiber: 1g
Protein: 2g
Saturated Fats: 2g
Sodium: 203mg
|
